1 c. white rice
1 (16 oz.) can Goya pidgeon peas (gandules)
1 (8 oz.) can tomato sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. Goya "sofrito"
1 tbsp. sm. green capers (optional)
1/4 c. olive oil

Pour olive oil into 2-3 quart pot over medium heat. Pour in chopped onions, chopped peppers and capers. Once onions and peppers are soft, add "sofrito" and mix well. Then add entire can of pidgeon peas (with their water) and entire can of tomato sauce. Bring to a boil over medium heat, stirring frequently.

Add rice, stir, and bring back to a boil. Cover, reduce heat slightly and cook for 20-25 minutes. (If you wish softer rice, add an additional 1/2 cup of water when you add the pidgeon peas). Serves 4-6.